Backstrap Tacos Recipe – Deer (Venison) Backstrap seasoned with Mexican Seasonings and smoked until medium rare. Then served on a tortilla with fajita vegetables and a Gringo Green Sauce.

• 1 venison backstop trimmed and halved
• 1/4 cup Malcom’s Grande Gringo Mexican Seasoning
• 1 medium yellow onion sliced
• 1 green bell pepper sliced
• 8oz white button mushrooms sliced
• 3 roma tomatoes sliced
• 1 dozen flour tortillas – taco size
• 8oz Gringo Green Sauce* recipe below
• Fresh cilantro and cotija cheese for serving

Gringo Green Sauce

• 8oz sour cream
• 1 large Haas Avocado
• 1/4 cup chopped cilantro
• 1 jalapeño pepper roughly chopped
• 2 teaspoons Malcom’s Grande Gringo Mexican Seasoning
• Juice from 1 lime
• 1/4 cup water (more/less as needed)

Place ingredients in a blender or food processor and blend until smooth. Scrape down the sides and add a water 1 Tablespoon at a time until it reaches the desired consistency. Sauce should be smooth not chunky.

Instructions

1. Season venison back strap on all sides with Grande Gringo seasoning.
2. Prepare pellet grill or other grill/smoker for indirect coking at 250°F.
3. Place backstop on the cooking grate and smoke until internal temperature reaches 125°F on instant read thermometer. *cook until your desired doneness but I recommend medium rare
4. While back strap is on smoker sauté’ onions, bell pepper, and mushrooms on flat top griddle.
5. Season with Salt, Pepper, & Garlic and cook for 5-7 minutes. Add the tomatoes and continue to cook for 2 minutes or until tomatoes begin to soften and slightly char.
6. Remove the back strap from the grill once it reaches 125°F internal and rest for 5-7 minutes.
7. Slice into thin strips and serve on warm flour tortillas with sautéed vegetables, chopped cilantro, cotija cheese, and Gringo Green sauce*.